Crescia di Pasqua, torta di Pasqua, crescia brusca, torta al formaggio
Type
Easter bread
Course
Main dish
Place of origin
Italy
Region or state
Marche
Umbria
Lazio
Abruzzo
Molise
Created by
Nuns of the monastery of Santa Maria Maddalena at Serra de' Conti, Ancona
Serving temperature
Room temperature
Main ingredients
Wheat flour, pecorino, Parmesan, eggs, olive oil or lard, natural yeast and milk
Variations
Baker's yeast, emmentaler
Media: Pizza di Pasqua
The pizza di Pasqua (lit.'Easter pizza'), in some areas also called crescia di Pasqua, torta di Pasqua, torta al formaggio or crescia brusca, is a leavened savory cake typical of many areas of central Italy based on wheat flour, eggs, pecorino and Parmesan. Traditionally served at breakfast on Easter morning,[1] or as an appetizer during Easter lunch, it is accompanied by blessed boiled eggs, ciauscolo and red wine[2] or, again, served at the Easter Monday picnic. Having the same shape as panettone, the pizza di Pasqua with cheese is a typical product of the Marche region, but also Umbrian (where, as a traditional food product, it obtained the PAT recognition). There is also a sweet variant. The peculiarity of this product is its shape, given by the particular mold in which it is leavened and then baked in the oven: originally in earthenware,[3] today in aluminum, it has a flared shape.
^"Colazione di Pasqua in Umbria" (in Italian). Umbria tua. Archived from the original on 1 May 2021. Retrieved 9 May 2019.
^"La cucina delle feste: la crescia di formaggio" (in Italian). AIFB - Associazione italiana food blogger. 11 April 2014. Archived from the original on 27 March 2021. Retrieved 9 May 2019.
^Cite error: The named reference gosetti was invoked but never defined (see the help page).
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